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Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
Add the milk and vinegar in a bowl and whisk together. Let it sit to curdle.
In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda and mix well. In a separate bowl, whisk the milk mix, brown sugar, and applesauce. Combine the wet and dry ingredients until combined. Fold through the zucchini.
Distribute the batter amongst the two cake pans. Bake for 35-40 minutes, or until a skewer come out clean.
Remove the cakes from the oven and let them cool completely. Once cool, frost them, layer them then slice and serve.